Go Back

Gluten-Free Lasagna with Cauliflower Meat

Erin
A gluten-free lasagna made with zucchini, full of cauliflower meat, and layered between creamy vegan ricotta. Naturally vegan, nut-free and with a simple and delicious oil-free option.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course
Cuisine Gluten-Free, Italian, Vegan
Servings 4 people

Ingredients
  

Cauliflower Meat

  • 2 cups cauliflower rice
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp umami seasoning*

Basil Ricotta

  • 14 oz extra firm tofu, drained and pressed
  • ½-1 cup fresh basil
  • ¼ cup vegan parmesan cheese**
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil optional, omit of oil-free
  • dash sea salt and pepper
  • ¼-⅓ cup water

Gluten-Free Lasagna

  • 3-4 zucchini, thinly sliced length-wise use a mandaline
  • 26 oz tomato sauce***
  • vegan parmesan cheese** for topping

Instructions
 

Cauliflower Meat

  • Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
  • Combine the cauliflower rice, cumin, garlic powder, and umami seasoning and stir to coat.
  • Bake for 15-20 minutes stirring half way. Watch closely at the end to prevent burning.

Basil Ricotta

  • Add the pressed tofu, basil, vegan parmesan cheese, lemon, nutritional yeast, olive oil, salt, pepper, and ¼ cup of water to a food processor. Blend until smooth and creamy. If necessary, add more water 1 tbsp at a time to thin. The ricotta should be thick, just like regular ricotta.

Gluten-Free Lasagna

  • Preheat the oven to 375°F and prepare a 9x12 inch baking dish with cooking spray. Pour a thin layer of tomato sauce on the bottom of the baking dish and spread evenly.
  • Begin with a layer of zucchini noodles. Carefully spread ⅓ of the ricotta mixture over the zucchini noodles. Top with ⅓ of the marinara sauce.
  • Add the cauliflower meat. Then continue layering zucchini noodles, ⅓ of the ricotta, ⅓ of the marinara, zucchini noodles, ⅓ of the ricotta, and ⅓ of the marinara.
  • Sprinkle vegan parmesan cheese on top, if desired. Cover and bake for 45 minutes. Remove the cover and bake an additional 15 minutes until bubbling and golden brown on top.
  • Let the lasagna sit for at least 15 minutes before cutting into it. Serve with additional vegan parmesan cheese if desired.

Notes

*Omit if unavailable
**This is my favorite home-made vegan parmesan cheese recipe
***This is my favorite store-bought tomato sauce.
Keyword basil, cauliflower, gluten-free, nut-free, nutritional yeast, oil-free, parmesan, soy, tofu, umami, vegan parmesan, zucchini